Bacterial biofilm formation inhibitory activity revealed for plant derived natural compounds

Artini, Marco; Papa, Rosanna; Barbato, Gaetano; Scoarughi, Gian Luca; Cellini, Andrea; Morazzoni, Paolo; Bombardelli, Ezio; Selan, Laura

doi:10.1016/j.bmc.2011.11.052

Cited by 52 publications

(29 citation statements)

References 24 publications

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“…Extracts from Krameria, Aesculus hippocastanum, and Chelidonium majus yielded four compounds, namely chelerythrine, sanguinarine (Fig. 3), dihydroxybenzofuran, and proanthocyanidin, which have shown inhibition of biofilm formation in S. aureus (Artini et al, 2012). American cranberry (Vaccinium macrocarpon) extracts, which contain active constituent proanthocyanins (PAC) was reported to inhibit the growth and biofilm production of Gram-positive bacteria, including Staphylococcus sp but not the Gram-negative bacteria (E. coli;LaPlante et al, 2012).…”

Section: Plant-derived Natural Compoundsmentioning

confidence: 99%

Anti-biofilm agents: recent breakthrough against multi-drug resistantStaphylococcus aureus

2014

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Staphylococcus aureus is a Gram-positive pathogen that causes potentially life-threatening nosocomial- and community-acquired infections, such as osteomyelitis and endocarditis. Staphylococcus aureus has the ability to form multicellular, surface-adherent communities called biofilms, which enables it to survive in various sources of stress, including antibiotics, nutrient limitations, heat shock, and immune responses. Biofilm-forming capacity is now recognized as an important virulence determinant in the development of staphylococcal device-related infections. In light of the projected increase in the numbers of elderly patients who will require semi-permanent indwelling medical devices such as artificial knees and hips, we can anticipate an expanded need for new agents and treatment options to manage biofilm-associated infections in an expanding at-risk population. With better understanding of staphylococcal biofilm formation and growth, novel strategies that target biofilm-associated infections caused by S. aureus have recently been described and seem promising as future anti-biofilm therapies.

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Section: Plant-derived Natural Compoundsmentioning

confidence: 99%

Anti-biofilm agents: recent breakthrough against multi-drug resistantStaphylococcus aureus

2014

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“…The eradication of established biofilms normally involves the destruction of the structure by disintegration of the exopolymeric matrix (Boles and Horswill 2011). Studies have demonstrated that several compounds from plants can act in this process, including in synergism with antibiotics (Nostro et al 2009;Artini et al 2012;Kavanaugh and Ribbeck 2012;Quave et al 2012). As an example, the treatment of preformed S. mutans biofilms with the lectin from Trigonella foenumgraecum seeds at 200 mg ml À1 altered the morphology of the cells, causing invaginations, and destroyed the matrix (Islam et al 2009).…”

Section: Discussionmentioning

confidence: 99%

Multi-effect of the water-solubleMoringa oleiferalectin againstSerratia marcescensandBacillussp.: antibacterial, antibiofilm and anti-adhesive properties

et al. 2017

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“…biofilm, reporting an inhibition of biofilm formation ranging from 86% to 62% and from about 25% to less than 10%, and a biofilm mass dispersion ranging from 87% to 70% and from 40% to 10% for 4 × MIC and 0.25 × MIC concentrations, respectively. The effect of natural compounds on the biofilm produced by pathogenic microorganisms has already been reported: Artini et al (2012) tested natural compounds derived from Krameria, Aesculus hippocastanum and Chelidonium majus reporting interesting antimicrobial and antibiofilm activity against S. aureus and S. epidermidis. Moreover, several essential oils have been tested against P. aeruginosa by Artini et al (2018), showing that many of them were able to destabilize biofilm at very low concentration (48.8 µg/mL).…”

Section: Anti-biofilm Activitymentioning

confidence: 99%

“…Major phenolic compounds contained in olive oil by-products are included in the chemical classes of phenolic alcohols, secoiridoids derivatives, derivatives of hydroxycinnamic acid, phenolic acids, flavones, and lignans (Branciari et al, 2017). Phenols have already been reported to inhibit or delay the rate of growth of a range of bacteria and fungi (Artini et al, 2012;Pereira et al, 2006;Roila et al, 2016) and it has been demonstrated, in vivo, that feeding the birds phenolic extracts from olive mill wastewater resulted in a reduction in the prevalence of Campylobacter spp. in chickens (Branciari et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat

Roila

Valiani

Galarini

et al. 2019

Acta Sci Pol Technol Aliment

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Background. Worldwide, poultry is considered the main source of food-related human campylobacteriosis, which is generally associated with the consumption of raw or undercooked chicken meat. Furthermore, Campylobacter develops biofilms that are resistant to environmental stress, antibiotics, and disinfectants and are becoming a major issue for the food industry, especially the poultry industry. This study investigated the antimicrobial and anti-biofilm properties of polyphenols found in spray-dried olive mill wastewater (OMWW-SD) against Campylobacter strains isolated from chicken meat. Material and methods. OMWW-SD was produced by dehydration of olive mill wastewater polyphenolic extract. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for OMWW-SD were determined by microdilution method whereas the inhibitory effect of the OMWW-SD on biofilm formation and biofilm disaggregation was tested through crystal violet assay on polystyrene plates. Results. The phenolic profile of OMWW-SD mainly consisted of secoiridoid and hydroxycinnamic acid derivatives. Oleuropein-aglycone di-aldehyde (a secoiridoid derivative) was the major constituent, representing 72.5% of the total identified phenolic compounds. OMWW-SD showed a MIC ranging from 0.15 mg/mL to 0.3 mg/mL and a MBC of 0.3 mg/mL for all Campylobacter strains tested. The olive by-product extract tested was able, in vitro, to inhibit biofilm formation and to promote biofilm dispersion even at sub-MIC concentrations, with values ranging from 6% to 92% and from 4% to 83% at varying extract dilutions, respectively. Conclusion. OMWW-SD could be developed as a new anti-biofilm agent with potential to control Campylobacter in the food chain, especially in the poultry industry, thereby enhancing food safety.

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Bacterial biofilm formation inhibitory activity revealed for plant derived natural compounds

Cited by 52 publications

References 24 publications

Anti-biofilm agents: recent breakthrough against multi-drug resistantStaphylococcus aureus

Anti-biofilm agents: recent breakthrough against multi-drug resistantStaphylococcus aureus

Multi-effect of the water-solubleMoringa oleiferalectin againstSerratia marcescensandBacillussp.: antibacterial, antibiofilm and anti-adhesive properties

Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat

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